Tikka Buddha Bowl
2 cups carrots, cut into ½ -inch pieces
1 large red onion, cut root to stem into ½-inch wedges
4 cups florets broccoli
2 cups cherry tomatoes
4 tablespoons vegetable oil
Sea salt, as needed
1 jar Maya Kaimal Vegan Tikka Masala
1 15 oz can chickpeas, drained
Fresh pea shoots or veg sprouts, (e.g.sunflower, radish, broccoli)
Coconut Milk Yogurt
4 cups cooked brown rice, warmed
2 pouches Maya Kaimal Organic Surekha Rice
Preheat oven to 450ºF.
Combine the vegetables in the oil and toss well to combine. Spread out on a baking sheet and sprinkle with salt. Place in the middle rack of the oven and roast, turning once or twice, until the vegetables are fork tender and browned around the edges, about 22 minutes.
In a medium-sized skillet or Dutch oven, combine the chickpeas and the Vegan Tikka Masala sauce. Simmer over medium-low heat until chickpeas are completely heated through, about 10 minutes. Keep warm while the vegetables finish roasting.
To assemble each bowl, add rice, roasted vegetables, and chickpeas in Tikka sauce. Garnish with pea shoots, toasted nuts, and your favorite vegan yogurt. Serve with lemon wedges.